Best Little Red Chicken Recipes

ONE PAN GARLIC ROASTED CHICKEN AND BABY POTATOES

Steps:

• Preheat oven to 350 degrees F.
• In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.
• Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of the chicken and vegetables.
• Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.
• For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.
• Remove from oven and serve.

LITTLE RED CHICKEN

Steps:

• Place chicken in 13 x 9 baking dish and top with green pepper, onion and mushrooms.
• Combine remaining ingredients and pour over chicken.
• Bake at 350 degrees for one hour.

MY MOM'S " RED CHICKEN "

Steps:

• In a large pan (large enough to hold all the chicken in one layer, along with some sauce), brown the chicken in the oil. If you have a non-stick pan, you can omit the oil.
• While the chicken is browning (or before), mix the tomato paste with the liquid from the canned mushrooms. Add more water if necessary -- the goal is to be able to pour the sauce, though it should still be pretty thick. (If you want to use fresh mushrooms, then you can just use water for this step.).
• Sprinkle the chicken with the thyme, salt, and pepper.
• Cover the chicken with the chopped onions.
• Pour the tomato/liquid mixture on top of everything. Mix things together as well as you can. At this point it might seem like you won't have enough tomato sauce, but as the chicken and onions cook, they'll release their liquids and you'll have more sauce.
• Cover and simmer for 40-45 minutes. Uncover occasionally to shift things around, flip the chicken over, and pour the sauce over the chicken. Add water as needed (but it might not be needed at all).
• If you're using fresh mushrooms instead of canned, sauté them in a separate skillet.
• When chicken is cooked, reduce the heat so that the sauce is no longer simmering. Add the yogurt, mushrooms, and parsley. Stir until everything is blended and warm.
• Serve over rice (we use brown rice) -- you'll definitely want something to soak up all the yummy sauce!

FIVE-INGREDIENT RED CURRY CHICKEN

Steps:

• Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
• Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

ROASTED CHICKEN & RED POTATOES

Steps:

• Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.